Potato Pizza

Potato Pizza

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4

    • About This Recipe

    “I found this recipe in the Feb/Mar 1999 issue of Taste of Home magazine. When I told my family that we were having “potato pizza” for dinner, they looked at me like I’d lost my mind. But now, they request it often! I have modified the original recipe slightly. I added garlic to the mashed potatoes and I don’t pre-bake the crust at all. Every time I serve this I get rave reviews. Leftovers are just as tasty reheated the next day.”

    Ingredients

  • 3largepotatoes, peeled and cubed
  • 1 (10ounce) packages prepared pizza crust
  • 1/4 cupmilk
  • 1tablespoongarlic powder
  • 1/2 teaspoonsalt
  • 1lbsliced bacon
  • 1largeonion, chopped
  • 1/2 cupchopped red pepper
  • 1 1/2 cupsshredded mozzarella cheese
  • 1 1/2 cupsshredded cheddar cheese
  • sour cream(optional)

    • Directions

  • In large saucepan or dutch oven, boil potatoes until very tender.
  • Meanwhile, unroll pizza crust onto ungreased pizza pan or cookie sheet.
  • Flatten dough and build up edges slightly.
  • Prick dough with tines of a fork.
  • Pre-bake at 350 degrees for 15 minutes.
  • Drain potatoes and transfer to mixing bowl.
  • Mash with milk, garlic powder and salt until smooth.
  • Spread over crust.
  • In a skillet, partially cook the diced bacon.
  • Add onion and red pepper; cook until tender and bacon is crisp.
  • Drain well.
  • Sprinkle bacon and vegetables over potatoes.
  • Top with cheeses.
  • Bake at 375 degrees for 20 minutes.
  • Serve with sour cream if desired.

    • Reviews

  • “It was a nice change from the regular pizzas. I used mushrooms instead of bacon and used 1 whole red pepper but I did not cook the pepper since we like a bit of crunch to it. Next day with the leftovers, I added some sliced, pickled jalapeno and some diced, cooked chicken and reheated it, we loved it! Definitely be making it again. Thanks, Lorilyn!”

  • “My husband and I loved this — picky kids, not so much. I used a tsp of garlic salt instead of garlic powder, an entire red pepper, nonfat mozzarella, and lowfat chedder. I couldn’t find a 10-oz tube pizza crust, but used a 13.5 oz one and did prebake it. Instead of cooking the veggies in the bacon grease I emptied the pan and wiped it with a paper towel. There was enough of a sheen to soften the veggies without all the grease. Our family of four only ate about 1/2 of the recipe, so four servings would be HUGE. Good recipe — thanks!”

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